The Charlottesville 29

If there were just 29 restaurants in Charlottesville, what would be the ideal 29?

Cross Bread: Introducing Pye Dog Pizza

pye

There’s a new mobile pizza oven from a chef who trained at Lampo. But, says chef Kelsey Naylor, it is a whole different animal from the Belmont pizzeria where she once worked.

A joint effort between Naylor and Anna GardnerPye Dog Pizza gets its name from a term for stray dogs in Asia. Naylor says it is meant to capture the Asian influences in their food, as well as the fact that their approach does not fit into a typical pizza mold.

Currently sous chef of The Alley Light, Naylor has worked not just at Lampo, but also TEN Sushi, Public Fish & Oyster, and Timbercreek Market, among others. Gardner is likewise a veteran of top Charlottesville restaurants, including Junction, Oakhurst Inn, The Ivy Inn, and Public, where she and Naylor discovered their affinity for cooking together.

For such accomplished chefs, why pizza? “Pizza is a great base to make a variety of different things,” says Naylor. “We were living in Japan all of last year and it was there that we saw just how flexible pizza can be, which made us want to explore how other countries interpret pizza, aside from what we know about it.”

And so, while Pye Dog will offer staples like basic cheese and standard meat and vegetable options, their bread-and-butter will be more exotic creations. Unlike Lampo’s traditional Neapolitan style, Pye Dog will use a pizza dough closer to New York style to build pies inspired by cuisines outside Italy. Naylor’s favorite, for example, is the bulgogi steak and cheese pizza, a nod to her Korean heritage. Another in the works is smoked salmon, shaved red onion, cream cheese sauce, and arugula salad, atop a crust seasoned with “Everything” bagel spice blend.

Naylor and Gardner are also excited to use their wood-fired pizza oven for other purposes, like biscuits they have worked hard to perfect. For their opening menu, the menu of wood-fired biscuit sandwiches will include one with country ham, smoked pear butter, Anjou pears, and manchego cheese.

Look for Pye Dog Pizza’s debut this Saturday at City Market right next to the booth operated by Naylor’s mother, Sussex Farm.  Follow along on Facebook for additional dates and locations.

 

Five Finds on Friday: Amy Worrell

Amy-Worrell-Customer-Care-Representative-and-Resident-Cheese-Expert

Today’s Five Finds on Friday come from Amy Worrell of Cavalier Produce, who will be at Caromont Farm November 17 for the 2019 Fall Farmily Reunion. The goat farm’s fifth annual celebration of all things Virginia, it will again bring together local artisans, chefs, and goat lovers. Worrell will provide a holiday cheese board demonstration, while Sussex Farm’s Jen Naylor will cook her beloved Korean food. Others include Virginia Vinegar Works, Robert Harley for wine, and Grubby Girl for soaps and honey. To celebrate fall at Virginia’s favorite goat farm, info and tickets here. Worrell’s picks:

1) Charred Carrots at Oakhart Social. “I’m pretty sure that this has been mentioned before, but the charred carrots at Oakhart Social are simply amazing. Need I say more.”

2) Fish and Chips with Hydraulion Red at Three Notch’d Craft Kitchen and Brewery. “I usually order the fish and chips with the Hydraulion Red, an Irish-style ale brewed as a salute to UVa’s historic fire brigade, as well as to firefighters everywhere. Their newer space at the Ix Park has an airy feel, featuring an open kitchen where you can watch your food being prepared.”

3) 2016 Meritage at Montifalco Vineyard. “Some friends introduced me to this little hide-away in the hills just south of Ruckersville, recently opened by a winemaker transplanted from the California wine country. Sipping wine outside while sitting between the farmhouse and the vines feels like visiting a small family vineyard in the French countryside. Aged in Bordeaux oak, the 2016 Meritage is a well balanced full bodied red with soft, not overly assertive, tannins.”

4) Grilled Corn at Chicano Boy Taco. “For me, Chicano Boy Taco in Staunton is a must before or after hitting nearby Redbeard Brewing. The food, in the style of the San Francisco Mission District, is always vibrant and fresh. I usually get the grilled corn, chips with house-made guacamole, and an assortment of tacos, which you can mix and match to hit all your senses.”

5) Rose at Moss Vineyards. “Moss Vineyards is a hidden gem, a hilltop winery with excellent wines and panoramic views. If it’s available, you should try the Rose. It’s a perfect place to bring a picnic including your favorite cheeses and enjoy the mountain scenery.”

tyler_teass_oakhart_social_0035

Charred carrots.  Photo by Tom McGovern.

 

Five Finds on Friday: Zack Worrell

monolith

Today’s Five Finds on Friday come from Zack Worrell of Monolith Knives, Charlottesville’s own award-winning artisan of custom cutlery, beloved by chefs around the country. Monolith is teaming up with Nobel Peace Prize nominee José Andrés to help hurricane victims in the Bahamas. While Andres’ World Central Kitchen has already served more than one million meals in the hurricane aftermath, thousands remain in need. You can help the cause by entering Monolith’s raffle for an extraordinary one-of-a-kind José Andrés Signature Chef Knife, with a handle representing the Bahamian flag, and a blade etched with José Andrés’ signature, the WCK logo, and the Bahamian national slogan: “Forward Upward Onward Together.” Win the raffle and own the only knife of its kind, all while helping an urgent cause. Enter here

Worrell’s picks:

1) Rice Pudding from Foods of All Nations. “A local favorite, using a recipe that’s hasn’t changed in over 45 years. Foods has been offering their signature rice pudding on their deli shelves since I was four years old. It has the right amounts of everything: butter, sugar, rice, raisins, nutmeg and sweet southern style indicative of older Charlottesville. Pretty much the whole damn deli counter is a museum of tried and true recipes that make Foods of All Nations such a great place to shop.”

2) Steak Chinois at C&O. “This steak is C&O’s signature dish and most likely the longest lasting item to ever grace their menu. The steak is rare and delicious, served with Swiss gruyere and delicious potatoes and scallions with a tamari ginger sauce. This entrée is even better with their Boston Bib salad and bread. The C&O has a fantastic environment and wide selection of fabulous wines making it probably one of my top three places to eat out in Charlottesville.”

3) Bacon Wrapped Dates at Quality Pie. “Chef Tomas Rahal is a local favorite of Spanish infused culinary mastery. His bacon wrapped dates are to die for. They are so delicious and utterly addictive. Tomas has so many other delicious goodies at Quality Pie that there is more than enough to choose from to suit any taste. A wonderful staff and awesome family atmosphere make Quality Pie a big favorite of mine.”

4) The Hellboy at Lampo. “Sitting in the coolest little building in Belmont, Lampo is a must for pizza aficionados and lovers of Mediterranean and Italian inspired dishes with flare. The crew at Lampo have one special bad ass pizza there called The Hellboy. A traditional Neapolitan dough recipe with spicy honey drippings over pepperonis, red sauce and mozzarella create the most awesome fusion of hot and oh so tasty. Make sure to get the shaved Brussels sprout salad and you will be vanquished. A great selection of wines and knowledgeable staff will make your meal a real experience. Do make sure to give an extra 45 minutes of wait time, but it’s worth every minute.”

5) Bacon, Egg, and Cheddar on an Everything at Bodo’s. “Bodo’s is a staple of Charlottesville. Established over 30 years ago, Bodo’s has grown to three locations serving up amazing bagel sandwich creations of any kind. I have been asked to ship Bodo’s bagels to people who have left Charlottesville because the addiction was that good. My favorite, the morning ritual I call it: bacon, egg, and cheddar, on an everything. Even people who don’t like bagels like Bodo’s I sometimes have been known to eat Bodo’s 3-4 days a week. It’s an institution of Charlottesville.”

Hellboy